Madison Originals Magazine Madison Originals Magazine February 2012 - Page 11 | 11 Assistant Chief Judge Tom Czmowski (left) presents a sample for evaluation to Dr. Richard Ellner of Germany during the Championship Round of the 2010 World Championship Cheese Contest. will rub shoulders with cheesemakers and judges, taste a dozen different international cheeses, and share the anticipation of the live announcement of the 2012 champion. The event is hosted by Wisconsin Cheese Originals and the World Championship Cheese Contest, with tickets available for $25, in advance only, at Even though a Wisconsin cheese hasn’t won the World Champion award since 1982, when a Colby from Hook’s Cheese in Mineral Point took top honors, contest organizers say Wisconsin cheeses routinely stack up in the top tier. As proof, in 2010, Wisconsin cheeses won 73 ribbons, including 21 Best of Class medals. Put in perspective, Wisconsin cheeses overshadowed the gold medal distinctions of Canada, Netherlands, and Denmark combined.Will a Wisconsin cheese be named the big winner this year? No one knows for sure, but Wisconsin cheesemakers are long overdue for a win. In any case, the World Championship Cheese Contest promises to deliver a two-pack punch of good cheese with good company. Jeanne Carpenter is the Executive Director of Wisconsin Cheese Originals™. For more information on Wisconsin Cheese Originals, visit Photographs provided by Wisconsin Cheese Makers Association . moving to the nal round. These “Best in Class” winners then compete head to head on the last day of competition, as all judges independently score each cheese again to determine the World Champion. In 2010, Cedric Vuille of Switzerland’s Fromagerie de La Brevine was awarded the World Champion Cheese honor for his Gruyere, which scored an impressive 98.79 out of 100 possible points. Like many of its featured cheeses, the World Championship Cheese Contest is a well-aged and prestigious event. Since its inception as the “World Cheddar Championship” in 1957, the contest has grown rapidly an d is now the largest technical evaluation of cheese and butter in the world. “The Contest is a unique opportunity to view thousands of cheeses made in hundreds of styles from all over the world,” says John Umhoefer, executive director of the Wisconsin Cheese Makers Association, which hosts the biennial event. “We are honored to host the world’s largest technical evaluation of cheese and butter right here in Madison.” While contest results, images, and video will be posted live during the competition at worldchampioncheese .org, this year the public will have the rare chance to witness the nal round of judging in person, as well as meet each international judge and taste more than a dozen of the contest’s best cheeses. On the evening of March 7, local cheese lovers may join world champions at An Evening at the World Championship Cheese Contest, where 400 attendees